Garam Masala Recipe

Garam Masala Recipe

Indian garam masala is a aromatic spice blend used in Indian cooking. This recipe gives you garam masala that is very flavorful. It can be used in veg and meat dishes. Store it in a air tight glass jar and use up to a few months.

Prep: 10min

Total: 20min

Yield: 1

Serving Size: 1 serving

Nutrition Facts: calories 812 kcal, Carbohydrate 155 g, Protein 29 g, Fat 35 g, Saturated Fat 4 g, Sodium 175 mg, Fiber 86 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• ½ cup coriander seeds ((35 grams) (daniya))
• ¼ cup cumin seeds ((30 grams) (jeera))
• 2 tablespoons green cardamoms ((17 grams) (elaichi))
• 2 tablespoons cloves ((12 grams) (laung))
• 1 tablespoon pepper corns ((9 to 10 grams) kali mirch)
• 6 to 8 pieces cinnamon (approx. 2 inch (4 grams) (dalchini)(prefer ceylon cinnamon))
• 1 tablespoon fennel seeds ((8 grams) (saunf) (avoids acidity))
• ½ small nutmeg ((2 grams) ( jai phal) (avoids indigestion))
• 1 star anise ((chakri phool) (avoids indigestion))
• 2 to 4 black cardamoms ((1 to 2 grams) badi elaichi (for flavor, refer notes))
• 3 strands mace ((javitri) (for flavor))
• 4 medium dried bay leaves ((tej patta))

Instruction:

1. Pick and discard stones and debris from all the spices.
2. Transfer to the same plate and cool completely.
3. Store this garam masala powder in an air tight dry glass jar. You can use up the coarse bits of spices to make your masala tea.

Garam Masala Recipe (Homemade and Authentic)

Fragrant, intense and flavorful homemade garam masala recipe. Garam masala is an essential spice mix used to flavor and season Indian food.

Prep: 15min

Total: 15min

Yield: 42

Serving Size: 1 serving

Nutrition Facts: calories 18 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Sodium 4 mg, Fiber 2 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• ½ cup cumin seeds (- 63 grams)
• ¼ cup coriander seeds ((dhania) – 18 grams)
• ¼ cup fennel seeds ((saunf) – 24 grams)
• 2 tablespoons caraway seeds ((shahi jeera) – 9 grams)
• 2 tablespoons mace ((javitri) – 8 grams)
• 10 cinnamon sticks ((dalchini) – each of about 2 to 3 inches, 7 grams)
• 2 tablespoons cloves ((lavang) – 12 grams)
• 20 green cardamoms (- 4 grams)
• 6 black cardamoms (- 4 grams)
• 1 nutmeg ((jaiphal))
• 10 tej patta ((Indian bay leaf) – 2 grams)
• 2 tablespoons dry ginger powder (- ground ginger (saunth), optional)
• 2 tablespoons black pepper (- 20 grams)
• 3 tablespoons dried rose petals ((optional))

Instruction:

1. First take the whole spices one by one. Then check for stones, chaff or any hidden mold in them.
2. Discard the stones, chaff or husks. If there are any insects or mold or fungi, then discard the spices. Don’t use them.
3. Add the whole spices in a plate or tray. Keep the plate in the sun for 2 to 3 days.Instead of sun-drying, you can lightly roast/toast in a frying pan, all the whole spices until except for dry ginger powder (ground ginger) and rose petals.
4. While being sun dried, cover with a wire-meshed lid or a muslin or loosely woven cotton napkin, so that dust does not fall on the spices, when they are being sun dried. During the day, I would keep the spices out. During night, I would keep the plate inside with a loose lid covering it.
5. After getting sun dried, there is no trace of moisture in the spices and they also become slightly crisp.
6. Before you begin, grinding the whole spices, take the nutmeg in a mortar-pestle and crush it coarsely. Keep aside.
7. Now add all the whole spices in the dry grinder jar. Break the cinnamon, tej patta and then add. You can also use a coffee grinder. Add according to the capacity of the jar.
8. Then add the coarsely crushed nutmeg powder.
9. Next add 2 tablespoons ginger powder. If you plan to roast/toast the spices for making garam masala, then do not roast ginger powder.
10. Grind to a smooth powder. You can grind in 1 or 2 batches.
11. If using dried rose petals, then add them at this step. If you don’t have rose petals then skip adding them. Again grind.
12. If you want, you can sift it and grind the tiny bits left on the sieve.
13. Let the powder cool down. You can spread it in a plate or allow it to cool in the grinder jar itself. Then spoon the powder in a clean glass jar.
14. Cover tightly and keep in a cool dry place. You can also keep it in the fridge or freezer. This recipe yields about 190 grams of garam masala.

Garam Masala Recipe (Easy & Authentic)

Authentic Homemade Garam Masala Recipe that can be made in no time, with fragrant toasted whole spices. Elevate your Indian cooking to a whole new level with this easy Punjabi Garam Masala!

Prep: 5min

Total: 15min

Serving Size: 1 serving

Nutrition Facts: calories 146 kcal, Carbohydrate 30 g, Protein 5 g, Fat 4 g, Sodium 29 mg, Fiber 12 g, servingSize 1 serving

Ingredients:

• 2 tablespoon Cumin seeds (Jeera)
• 1 tablespoon Black Peppercorns
• 8 Black Cardamom (Moti Elaichi)
• 1 teaspoon Cloves (Laung)
• 2 Cinnamon (Dalchini) (each about 1.5 inches long)
• 2 Bay leaf (Tej Patta)
• 1 teaspoon Ginger powder (2 gm)
• 1/4 teaspoon Nutmeg (Jaiphal) (grate a little )

Instruction:

1. Heat a small skillet over medium-high heat. Once the pan is hot, add all the whole spices to it (except ginger powder and nutmeg).
2. Toast the spices shaking the skillet every few seconds. Cumin will turn reddish brown and bay leaves have become brittle. The mixture will also become fragrant.
3. Transfer immediately to a bowl to cool. You don’t want the spices to overcook and burn.
4. Once the spices are completely cooled, then transfer to a spice/coffee grinder. Add the ginger powder and grind to a powder. Grate 1/4 tsp nutmeg and fold it in.
5. Store in an airtight container in a cool dry place.

Tasty Garam Masala | ख़ुशबूदार और बेस्ट गरम मसाला रेसिपी ।Homemade Garam Masala | Chef Ranveer Brar

FAQ

What are the ingredients in garam masala?

What are the five spices garam masala?

• Cinnamon sticks.
• Green cardamom pods.
• Black peppercorns.
• Coriander seeds.
• Cumin seeds.
• Mace (a relative of nutmeg)
• Bay leaves.

What is a good substitute for garam masala?

How to make garam masala formula?

• 1 tablespoon ground cumin. Great Value Ground Cumin, 2.5 oz.
• 1 ½ teaspoons ground coriander.
• 1 ½ teaspoons ground cardamom.
• 1 ½ teaspoons ground black pepper.
• 1 teaspoon ground cinnamon.
• ½ teaspoon ground cloves.
• ½ teaspoon ground nutmeg.